Spring into the Spring with Ginger!

“I didn’t call out the problems- I called out solutions”.

-Isatou Ceesay

As spring approaches us in the western hemisphere, our minds are turned to things new, fresh, and clean. Often, spring is a time to air out the heavy and stale air of winter, clean away clutter, and anticipate the fresh smell of sunshine. However, as we load trash bags or throw out plastic grocery waste, we should be reminded of the serious repercussions that over-consumption and irresponsible waste can cause. Not only does plastic pollute local environments, sometimes excessive waste can travel around the globe.

For Black Women History Month, we would like to introduce and highlight the work of Isatou Ceesay, an environmentalist from The Gambia who has worked tirelessly to turn trash into profit and empower women in her country. She saw the health and environmental consequences of unchecked plastic waste build up outside of her village and decided to do something about it. She learned how to create bags, wallets, children’s balls and other items from plastic bags, and taught other women in her neighborhood. Not only does this help to recycle and reduce plastic waste, but it also gives women a vital source of income and capability for independence. Ceesay educates others in the importance of recycling trash for health, safety and environmental reasons. We applaud Isatou Ceesay for her creativity and conviction. Visit here if you would like to learn more about her movement.

This month, we would like to highlight one of our favorite spices: ginger. Ginger is a root spice and cousin to turmeric. It has a peppery taste that can be used in both savory and sweet dishes, such as curries, candies, soups, juices and cookies.

Ginger Salmon


  • 4, 3-ounce salmon steaks

  • Cooking spray

  • 1 inch fresh ginger, grated

  • 1 clove garlic, minced

  • 2 tablespoons brown sugar

  • ½ teaspoon soy sauce

  • ⅛ teaspoon toasted sesame oil

  • Sesame seeds for garnish


  1. Preheat the oven to 425 degrees.

  2. Combine ginger and garlic in a bowl with the brown sugar, soy sauce and sesame oil. Stir until the sugar dissolves and you have a thick mixture.

  3. Prepare a baking sheet with foil for easy clean up. If your salmon still has the skin attached, you do not need to spray the foil with non-stick spray. If there is no skin, give it some non-stick spray so the salmon doesn’t get stuck to the foil.

  4. Slather salmon with half of the brown sugar mixture, try to keep as much on top as possible. Bake the salmon for 7-8 minutes on each side, adding the other half of glaze when turning. Serve immediately.

Many of our products contain our CO2 extracted ginger, including the Turmeric+ vapor. It helps maintain healthy joints and pain response. If you desire to be healed on a spiritual level, our Turmeric vape may be the item for you!

*Malhotra, S., & Singh, A. P. (2003). Medicinal properties of ginger (Zingiber officinale Rosc.)., Vasala, P. A. (2012). Ginger. In Handbook of herbs and spices (pp. 319-335). Woodhead Publishing.


Recent Posts

See All

Contact us

PHONE: ​401-227-0084 / 


EMAIL: sales@nuaxon.com / order@intelligencetree.com

ADDRESS: PO Box 353, Bloomfield, IN USA


© 2021 by Intelligence Tree Botanicals